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Table 2 Antioxidant assay of kombucha fermented by the kombucha layer and supplementation with strains of Lactobacillus spp. ( lac1 lac5 )

From: Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

Antioxidant values (%) (percentage of DPPH inhibition)
Vitamin C 93.00 ± 1.4a (%)
lac1 71.00 ± 1.4c (%)
lac2 71.75 ± 2.4c (%)
lac3 81.25 ± 1.7b (%)
lac4 89.50 ± 0.7a (%)
lac5 78.00 ± 2.1bc (%)
Unfermented tea 62.75 ± 3.1d (%)
Original culture 79.75 ± 0.3b (%)
  1. Original Culture: traditional sweetened black tea fermented (kombucha layer only). Unfermented tea: sweetened black tea. The significant differences between samples are indicated by superscript letters (a–d) with p ≤ 0.05.